Spicy Ginger Pork Ramen Bowls With Soft-Boiled Eggs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 large eggs
• 6 cups low-sodium chicken broth + 1 cup water
• 1 tbsp neutral oil + 1 tbsp toasted sesame oil (divided)
• 1 medium onion, thinly sliced; 1 large carrot, thinly sliced
• 4 cloves garlic, minced; 3 tbsp fresh ginger, finely grated (divided)
• 2 tbsp chili-garlic sauce or sambal oelek
• 2 tbsp white or yellow miso paste
• 3 tbsp soy sauce (divided)
• 1 tbsp rice vinegar; 1 tbsp mirin (optional); 1 tbsp brown sugar
• 1 lb (450 g) ground pork
• 1 tbsp hoisin or oyster sauce
• 1 tsp crushed red pepper flakes (or to taste)
• 10 oz dried ramen noodles or 4 portions fresh ramen
• 1 cup baby spinach or chopped bok choy
• 4 scallions, thinly sliced
• Toasted sesame seeds, chili oil, and nori strips (optional, for serving)

Do This

• 1. Soft-boil eggs: simmer fridge-cold eggs in boiling water for 6 1/2 minutes, chill in ice water, then peel.
• 2. Start broth: sauté onion and carrot in 1 tbsp neutral oil, then add garlic, 2 tbsp ginger, chili-garlic sauce, miso, soy sauce, vinegar, mirin, brown sugar, broth, and water; simmer 15–20 minutes.
• 3. Brown pork: in a separate pan, cook ground pork with remaining 1 tbsp ginger, 2 tbsp soy sauce, hoisin, sesame oil, and red pepper flakes until browned and slightly crispy.
• 4. Cook noodles and greens: boil ramen according to package directions; in the last minute, add spinach or bok choy, then drain.
• 5. Taste broth and adjust salt, spice, and acidity as needed.
• 6. Assemble: divide noodles and greens among 4 bowls, ladle hot chili-ginger broth over, and top with spicy pork.
• 7. Finish each bowl with halved soft-boiled eggs, scallions, sesame seeds, and a drizzle of chili oil; serve immediately.

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Why You’ll Love This Recipe

• Deeply savory chili-ginger broth that tastes like it simmered all day, ready in under an hour.
• Craveable, caramelized ground pork that adds richness and heat to every bite.
• Soft-boiled eggs, scallions, and greens turn this into a complete, comforting meal in a bowl.
• Easy to customize the spice level and toppings so everyone at the table is happy.

Grocery List

• Produce: Fresh ginger, garlic, 1 medium onion, 1 large carrot, scallions, baby spinach or bok choy, optional lime, optional nori.
• Dairy: None required.
• Pantry: Chicken broth, neutral oil, toasted sesame oil, soy sauce, rice vinegar, mirin, brown sugar, chili-garlic sauce (or sambal oelek), white or yellow miso paste, hoisin or oyster sauce, crushed red pepper flakes, ramen noodles, toasted sesame seeds, chili oil, salt, black pepper.
• Protein: 1 lb (450 g) ground pork, 4 large eggs.

Full Ingredients

For the Chili-Ginger Broth

• 1 tbsp neutral oil (such as canola, vegetable, or grapeseed)
• 1 medium yellow onion, thinly sliced
• 1 large carrot, thinly sliced into coins or matchsticks
• 4 cloves garlic, minced
• 3 tbsp fresh ginger, finely grated or minced, divided (2 tbsp for broth, 1 tbsp for pork)
• 2 tbsp chili-garlic sauce or sambal oelek (use 1 tbsp for mild, 3 tbsp for extra spicy)
• 2 tbsp white or yellow miso paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp mirin (optional but recommended for a hint of sweetness)
• 1 tbsp packed brown sugar
• 6 cups low-sodium chicken broth
• 1 cup water
• Salt and freshly ground black pepper, to taste

For the Spicy Ginger Pork

• 1 lb (450 g) ground pork
• 1 tbsp neutral oil (only if your pan is not nonstick or the pork is very lean)
• 1 tbsp fresh ginger, finely grated (from the 3 tbsp total above)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce or oyster sauce
• 1 tsp toasted sesame oil
• 1 tsp crushed red pepper flakes (reduce for less heat)
• 1/4 tsp freshly ground black pepper

For the Noodles and Toppings

• 10 oz dried ramen noodles or 4 portions fresh ramen noodles
• 4 large eggs, straight from the refrigerator
• 1 cup baby spinach or 1 cup chopped bok choy (greens and tender stems)
• 4 scallions, thinly sliced (white and green parts)
• 1–2 tbsp toasted sesame seeds
• Chili oil, for drizzling (to taste)
• 1 sheet nori, cut into thin strips (optional)
• Lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep ingredients and soft-boil the eggs

Fill a medium saucepan with water and bring it to a rolling boil over high heat. Carefully lower in the 4 fridge-cold eggs using a spoon. Immediately reduce the heat slightly to maintain a gentle but steady boil, and cook the eggs for exactly 6 1/2 minutes for jammy yolks.

While the eggs cook, prepare a large bowl of ice water. When the timer goes off, transfer the eggs directly into the ice bath and let them cool for at least 5–10 minutes. This stops the cooking and makes peeling easier.

While the eggs are cooling, slice the onion and carrot, mince the garlic, and grate the ginger (you will need 3 tbsp total; set about 1 tbsp aside for the pork). Slice the scallions, rinse your spinach or bok choy, and set everything in small bowls so it is ready to go.

Once the eggs are cool, gently crack and peel them under running water. Set aside; you will cut them in half just before serving.

Step 2: Build the chili-ginger broth

In a large pot or Dutch oven, heat 1 tbsp neutral oil over medium heat. Add the sliced onion and carrot, sprinkle with a pinch of salt, and sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the edges turn slightly golden.

Add the minced garlic and 2 tbsp of the grated ginger. Cook for 30–60 seconds, stirring, until very fragrant but not browned. Stir in the chili-garlic sauce, miso paste, soy sauce, rice vinegar, mirin (if using), and brown sugar. Cook for another 1–2 minutes, using your spoon to dissolve the miso and to scrape up any browned bits on the bottom of the pot.

Pour in the chicken broth and 1 cup water. Stir well, bring to a simmer over medium-high heat, then reduce to medium-low. Let the broth gently simmer, uncovered, for 15–20 minutes while you cook the pork and noodles. Taste and season with salt and black pepper as needed toward the end of simmering.

Step 3: Brown the spicy ginger pork

While the broth simmers, heat a large skillet over medium-high heat. If your skillet is not nonstick or your pork is very lean, add 1 tbsp neutral oil and heat until shimmering.

Add the ground pork, breaking it into small crumbles with a spatula. Let it cook undisturbed for 2–3 minutes so it browns on the bottom, then continue to cook for another 4–5 minutes, stirring occasionally, until the pork is no longer pink and some bits are nicely caramelized.

Stir in the remaining 1 tbsp grated ginger, 1 tbsp soy sauce, hoisin or oyster sauce, toasted sesame oil, crushed red pepper flakes, and black pepper. Continue cooking for 2–3 minutes, allowing the mixture to thicken slightly and coat the pork. Taste and adjust seasoning: add more soy for salt, more chili flakes for heat, or a pinch of sugar if you want more sweetness. Reduce heat to low to keep warm, or remove from the heat and cover.

Step 4: Cook the ramen noodles and greens

Bring a separate large pot of water to a boil. Add the ramen noodles and cook according to package directions (usually 3–4 minutes for dried, 2–3 minutes for fresh), stirring occasionally to prevent sticking.

In the final 1 minute of cooking, add the spinach or chopped bok choy to the same pot so it blanches quickly and just softens while staying bright green.

Drain the noodles and greens in a colander and gently shake off excess water. Do not rinse, so they hold onto the broth better. If you need a few extra minutes before serving, you can toss the noodles very lightly with a bit of sesame oil to prevent sticking.

Step 5: Final taste check on the broth

Return to your simmering chili-ginger broth. Give it a good stir and taste carefully. Adjust as needed:

• For more saltiness, add a splash of soy sauce.
• For more heat, whisk in a little more chili-garlic sauce.
• For more brightness, add an extra teaspoon of rice vinegar or a squeeze of lime when serving.
• For a richer mouthfeel, drizzle in a teaspoon of toasted sesame oil.

Keep the broth hot over low heat until you are ready to assemble the bowls.

Step 6: Assemble the spicy ginger pork ramen bowls

Just before serving, slice each soft-boiled egg in half lengthwise with a sharp knife.

Divide the cooked ramen noodles and greens evenly among 4 deep bowls. Ladle the hot chili-ginger broth over the noodles, making sure each bowl gets some of the onions and carrots.

Spoon a generous portion of the spicy ginger pork over one side of each bowl. Nestle two egg halves on top or to the side of the noodles.

Finish each bowl with a shower of sliced scallions and toasted sesame seeds. Drizzle with chili oil to taste, and garnish with nori strips and lime wedges if you like. Serve immediately while piping hot, with extra chili oil and soy sauce at the table.

Pro Tips

• Use cold eggs straight from the fridge for the most consistent soft-boiled texture; start your timer the moment they hit the boiling water.
• Let the pork sit undisturbed in the pan for a couple of minutes at a time; this helps develop flavorful browned bits instead of steaming.
• Simmer the broth gently, not at a hard boil, to keep the flavors balanced and the liquid from reducing too quickly.
• Build bowls quickly: have noodles, pork, eggs, and toppings ready so the hot broth hits everything while it is still steaming.
• Adjust spice bowl by bowl with chili oil so everyone can choose their own heat level.

Variations

• Miso-forward version: Stir an extra 1–2 tbsp miso paste into the hot broth at the end of cooking for a creamier, more intense umami flavor.
• Vegetable boost: Add sliced mushrooms, corn, or bean sprouts to the broth during the last 5 minutes of simmering for extra texture and nutrition.
• Different protein: Swap ground pork for ground chicken, turkey, or crumbled firm tofu; adjust soy sauce and seasoning to taste since leaner meats need a bit more flavor.

Storage & Make-Ahead

For the best texture, store each component separately. Refrigerate the chili-ginger broth in an airtight container for up to 3 days, or freeze it for up to 2 months. The cooked pork can be cooled and refrigerated for up to 3 days; reheat gently in a skillet with a splash of broth or water.

Soft-boiled eggs can be cooked and kept in their shells in the refrigerator for up to 3 days. Warm them briefly in hot (not boiling) water before peeling and serving. Cook the noodles fresh whenever possible; they become mushy if stored in broth. If you must store leftover assembled ramen, keep in the refrigerator for up to 1 day and expect softer noodles on reheating.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including broth, pork, noodles, and eggs): about 750 calories; 38 g protein; 32 g fat; 75 g carbohydrates; 3–4 g fiber; 7–8 g sugar; 2100–2300 mg sodium (will vary based on broth brand, soy sauce, and added salt). For a lighter bowl, use fewer noodles, leaner broth, and reduce the pork portion.